Eritrean Mies Recipe - Brew Honey Wine

Ever wondered about the secret behind Eritrea's beloved traditional drink? Get ready to explore the fascinating world of Eritrean Mies (Mes) honey wine! This unique, mead-like beverage is a staple in Eritrean celebrations, offering a delightful blend of sweet honey, a lightly tangy finish, and a distinctive herbal, slightly bitter kick from the gesho plant. You might also hear it called mes, meis, or myes, and it shares a rich history with Ethiopia's tej. In this guide, we'll walk you through everything you need to know to brew your own authentic Eritrean Mies recipe at home, from essential ingredients and step-by-step instructions to troubleshooting tips and its deep cultural significance.

Ingredients

• Honey: 3-4 pounds (about 48-64 oz) of raw, unfiltered honey. Raw honey contains natural yeasts that aid fermentation. Pasteurized honey can be used, but you might need to add a pinch more commercial yeast if fermentation is slow.
• Water: 1 gallon of non-chlorinated water (spring water or filtered tap water). Chlorine can inhibit yeast activity.
• Gesho (Rhamnus prinoides) sticks/leaves: 1-2 ounces (dried). This is the traditional bittering agent and gives Mies its unique character.
• Optional (for consistency):
• Raisins: A small handful (about 1/4 cup) for extra yeast nutrients and a subtle flavor.
• Wine/Mead Yeast: 1/4 teaspoon (e.g., Lalvin K1V-1116 or similar). This can help ensure a consistent and reliable fermentation, especially if using pasteurized honey.

Directions

1. Sanitize Everything: This is the most crucial step! Thoroughly clean and sanitize your 1-gallon glass jug (or wide-mouth jar), airlock, stopper, funnel, stirring spoon, and any other equipment that will come into contact with the Mies. You can use a brewing sanitizer solution according to its instructions or boil equipment that can withstand high heat.
2. Mix Honey and Water: In your sanitized fermentation vessel, combine the honey and about half a gallon of your non-chlorinated water. Stir vigorously with a sanitized spoon until the honey is completely dissolved. It's important that there are no clumps of honey remaining.
3. Add Gesho (and Optional Ingredients): Once the honey is dissolved, add the gesho sticks or leaves to the mixture. If using, also add the raisins and/or a pinch of wine/mead yeast at this stage.
4. Top Up and Seal: Fill the vessel with the remaining non-chlorinated water, leaving about 1-2 inches of headspace at the top to allow for fermentation activity. Securely attach your sanitized airlock and stopper. The airlock allows gases to escape without letting contaminants in.
5. Ferment at Room Temperature: Place your fermentation vessel in a cool, dark place where the temperature remains relatively stable, ideally between 65-75°F (18-24°C). Avoid direct sunlight or extreme temperature fluctuations.
6. Checkpoints & Observation:
   1. Day 1-2: You should start to see small bubbles forming and rising to the surface, and the airlock will begin to "burp" as CO2 is released. This indicates active fermentation.
   2. Days 2-4: Fermentation will be most vigorous, with a steady stream of bubbles. You might notice a yeasty aroma.
   3. Week 1-2: The bubbling will slow down significantly.
   4. When it's "Ready": Fermentation is generally considered complete when bubbling in the airlock stops entirely for several days, and the liquid appears clearer as sediment settles at the bottom. This can take anywhere from 1 to 4 weeks, or even longer depending on conditions.
7. Strain the Mies: Once fermentation is complete, carefully transfer the Mies into another sanitized container, leaving behind the sediment (lees) and gesho at the bottom. Use a fine mesh strainer or cheesecloth during this transfer to remove any remaining gesho bits or other solids.
8. Rest/Condition (Optional but Recommended): For a smoother, more refined flavor, allow the strained Mies to rest for an additional 1-2 weeks in a sealed, sanitized container in a cool, dark place. This conditioning period helps the flavors meld and the Mies to clarify further.
9. Chill and Serve: Once conditioned, transfer your Mies into sanitized bottles. Chill thoroughly before serving. Enjoy your homemade traditional Eritrean Mies!